•  2 large Granny Smith apples
• 1 12-oz can of Sprite or other lemon-lime soda (not diet!)
• 2 8-oz cans of refrigerated crescent rolls
• 1 stick butter
• 1 cup sugar
• 1 tbsp powdered cinnamon
• 20 coals (5 bottom, 15 top)

Slice each apple into 8 pieces.  Wrap each slice in one crescent roll.  Melt stick of butter in the bottom of the Dutch Oven and roll each dumpling in the melted butter before placing them in the bottom of the oven.  Mix cinnamon and sugar, and sprinkle the mixture over all the dumplings.  Slowly add the soda so as to not wash the sugar off the dumplings.  Bake about 30 minutes until dumplings turn golden brown.

•  10 tbsp butter, softened
• ¾ cup sugar
• ¼ tsp salt
• 2 tsp honey (plus a little extra for drizzle)
• 4 eggs, slightly beaten
• 1 cup plus 2 tsp flour
• 1 pear, cored and diced
• ½ cup and ¼ cup chopped walnuts
• 18 coals (8 bottom, 10 top)

Grease a 10" Dutch Oven or spray with cooking spray.  In a bowl, cream together butter, sugar and salt.  Add honey and eggs and mix well.  Add the flour and mix to combine.  Fold in pears and ½ chopped walnuts.  Pour into Dutch Oven and sprinkle with ¼ cup walnut pieces.  Bake for about 40 minutes.  Check the center of the cake with a toothpick to see if it is done.  Let cool for 10 minutes, and drizzle top with a little more honey.

•  Butter-recipe yellow cake mix
• 1 stick butter
• 3 eggs
• ½ cup water
• 1 can blueberry pie filling
• 20 coals (6 bottom, 14 top)

In a mixing bowl melt the butter over your coals.  Mix in the eggs, cake mix, water and pie filling.  You do not need as much water as it says on the box because the blueberries contain liquid.  Beat well and pour batter into a 10" Dutch Oven.  Bake for about 40 minutes until done.

•  Butter-recipe chocolate cake mix
• 1 stick butter
• 3 eggs
• 1-1/3 cup water
• Hershey's chocolate bar
• 20 coals (6 bottom, 14 top)

In a mixing bowl melt the butter over your coals.  Mix in the eggs, cake mix, and water and beat until smooth.  Pour the batter into a greased 10" Dutch Oven.  Bake for 35-40 minutes.  Once the cake is done, remove from heat, break the chocolate bar into squares and arrange them on top of the cake so they can melt as the cake cools.

• 1 large can of whole pineapple slices
• 1 small jar of maraschino cherries
• 1 pineapple flavor or yellow cake mix
• 3 eggs
• 1/3 cup oil
• 1 cup light brown sugar
• 24 coals (8 bottom, 16 top)

Use a size 12 Dutch Oven; make sure it is well coated with butter-flavored Crisco so that the cake can be flipped later.  Evenly spread the brown sugar in the bottom of the oven.  Arrange pineapple slices in a circular pattern, and place cherries in and between the pineapple slices.  In a mixing bowl mix the cake mix according to the box instructions, but use the pineapple juice instead of water.  Blend well then pour into the Dutch Oven.  Bake for 35-40 minutes until a toothpick poked into the cake comes out clean.  Let cool for 10-15 minutes with the lid cracked open, then carefully run a plastic knife between the edge of the cake and the Dutch Oven.  Place lid back on oven, then with pot holders or oven mitts on each hand, quickly flip the Dutch Oven over while holding the lid on.  You should feel the cake drop onto the lid -- lift the oven part off with a flourish and unveil your masterpiece.

• 2 cans of fruit pie filling (e.g. apple, peach, cherry or a combo)
• 1 white or yellow cake mix
• 1 cup light brown sugar
• 1 stick butter
• powdered cinnamon
• 24 coals (8 bottom, 16 top)

Spread the pie filling in the bottom of the Dutch Oven, making sure to get all the syrup out of the cans.  Sprinkle with some brown sugar and cinnamon.  Carefully dump the cake mix over the fruit, and spread to an even level.    Top with thin pats of butter.  Sprinkle with more brown sugar and cinnamon.  Bake for 30-40 minutes until the top appears crispy.